Easy chili taco filling
This versatile chicken chili is perfect for a fast weeknight dinner, plus the leftovers do triple duty in burritos, soup or salad.
259 cal Serves 5
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Step 1In a large deep nonstick skillet, cook chicken, peppers, onion, garlic, jalapeno, chili powder, oregano and cumin for about 10 minutes or until chicken is no longer pink and vegetables are tender.
Step 2Stir in broth and tomato paste; bring to a gentle simmer. Stir in chickpeas and cook for 5 minutes.
You can enjoy it as is or cool and refrigerate or freeze. Use the leftovers as taco filling in:
BurritoSpread 1 cup (250 mL) of the chili in centre of large whole wheat tortilla; sprinkle with 2 tbsp (30 mL) light cheddar cheese. Fold in sides and roll up. Enjoy as is or brown on both sides in a nonstick skillet or grill pan
Taco saladPack 2 cups (500 mL) chopped romaine in one container and 1 cup (250 mL) of the chili in another. Heat chili in a microwave and sprinkle over lettuce to enjoy.
SoupUse 2 cups (500 mL) of chili and heat up in a saucepan with 1 cup (250 mL) no salt added chicken broth.
Per serving (1 cup / 250 ml)
- 23 g
- 109 mg
- 783 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- 77 mg
- 23 g
- 7 g
- 7 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation
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